1/2 cup smooth natural peanut butter (I used crunchy)
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas
Put a large pot of water on to boil for cooking pasta.
Meanwhile, place chicken on to grill. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
Whisk peanut butter, soy sauce, garlic, and chile-garlic sauce in a large bowl.
Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
Tips & Notes
Warm the peanut butter in the microwave to make it mix easier
Use rotisserie chicken to make it even faster
I used zucchini, yellow squash, snap peas, peppers, onion and broccoli but there are some really nice frozen mixes
Per serving: 363 calories; 12 g fat (2 g sat, 0 g mono); 44 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 29 g protein; 7 g fiber; 348 mg sodium; 287 mg potassium.
1 acorn squash
2 Tbsp your favorite pesto
Splash of your favorite Greek salad dressing
1/4 c pine nuts
1/4 c feta crumbles
1/2 c roasted red pepper slices
1/4 cup black or Kalamata olive slices (optional)
Preheat oven to 350 degrees F. Cut acorn squash in half and remove seeds. Slice into about six 1/2″ rings and place on 9 X 13″ baking dish lightly sprayed with non-stick spray. Spread rings with a little pesto and splash with Greek salad dressing. Top with pine nuts, feta crumbles, red pepper and olives if desired. Bake 15-2o minutes until squash is tender crisp and slightly browned.
YOU CAN KEEP IT VEGETARIAN BUT I SERVED WITH PARMESAN CRUSTED HADDOCK AND BROCCOLI SLAW!
THIS RECIPE IS MADE SO EASY IN THE CROCK POT AND HAS A LOWER FAT CONTENT THAT THE TRADITIONAL DISH!
3 diced potatoes
1/2 cup Oscar Meyer real bacon pieces
1/4 cup chopped onion
2 Tbsp flour
2 Tbsp sugar
1 1/2 tsp salt
1 tsp celery seed
1 cup water
1/2 cup vinegar
3 pound (Schneider’s) low fat ham, wrapped in foil
Place potatoes in the bottom of the Crock Pot. Add bacon pieces, onion and remaining ingredients over top. Place ham on top. Cook on low 6-8 hours stirring occasionally.
1 large zucchini
1# hot Italian sausage (I used patties – use turkey sausage or chicken sausage for a lower fat variety)
1 (28oz) can diced tomatoes
3/4 cup instant brown rice
Cut zucchini in half lengthwise and then quarter. Scoop flesh from zucchini leaving about 1/4 inch thick shell.
Place flesh and sausage in large not stick skillet and cook on medium/high about 5-10 minutes – breaking up sausage as it browns. Stir in tomatoes and bring to boil. Add instant brown rice, cover, reduce heat to low and simmer 10 minutes. Meanwhile, place the zucchini on the grill grill 3-5 minutes, then turn and grill another 3-5 minutes. Fill the zucchini shells with sausage mixture and serve.
I LOVE TO SPRINKLE SOME SHREDDED PARMESAN OR ITALIAN BLEND CHEESE ON TOP AND SERVE WITH A BIG SALAD.
THIS RECIPE IS SOOOOO EASY.YOUR SAUCE IS 1/2 CUP KRAFT LITE ASIAN TOASTED SESAME DRESSING AND A FEW TABLESPOONS OF SOY SAUCE*.
YOU CAN STIR FRY ON THE STOVE OR I LIKE TO LET MY THICK PORK CHOPS OR LOIN ROAST SLOW COOK IN THE CROCK POT ALL DAY (LOW setting 6-8 hours) SO THE PORK MARINATES AND FALLS APART AT THE END OF COOKING. JUST ADD THE FRESH VEGGIES IN THE LAST FEW HOURS OF COOKING SO THEY REMAIN TENDER CRISP!
I USED FRESH SNAP PEAS, SWEET PEPPERS IN VARIOUS COLORS, BROCCOLI AND ONIONS. OF COURSE, IF YOU ARE REALLY PRESSED FOR TIME, YOU COULD USE A FROZEN STIR FRY MIX IN THE LAST HOUR OF COOKING – THERE ARE SOME REALLY NICE VARIETIES AVAILABLE.
I SERVE OVER WHOLE GRAIN RICE* OR QUINOA.
*TO KEEP IT GLUTEN FREE, ELIMINATE SOY SAUCE AND USE QUINOA RATHER THAN RICE.
1 lb fresh asparagus
1/3 c butter
2 tsp lemon juice (real lemon juice if possible)
1/2 tsp dill seed (FRESH DILL MINCED is even better)
1/4 tsp sea salt
1/4 tsp black pepper
Clean asparagus and cut off tough ends. I use an old foil tin (like a pie crust tin) and lightly coat with non-stick spray. In the last 3-4 minutes of grilling my fish, I add the asparagus in its tin and grill until tender crisp. In a small serving bowl I melt the butter (covered with waxed paper) in the microwave (20-30 seconds) and add lemon juice and spices. Drizzle over asparagus and serve!
4 Red Potatoes, Quartered
1/2# Mini Sweet Peppers (yellow, orange and red)
1/2 Red Onion, sliced and quartered
3 Celery Stalks, coarsely chopped
1/4 c Italian, Balsamic or Greek Salad Dressing (use “lite” if desired) sea salt
fresh ground black pepper
Preheat oven at 350 degrees F. Coat a 13″ X 9″ baking dish with nonstick cooking spray. Add potatoes, peppers and onion. Drizzle salad dressing on top and sprinkle lightly with salt and pepper. Bake 40 to 50 minutes until the onion is carmelized. potatoes are soft and veggies are tender crisp with some blackened areas.
SERVE AS A VEGETARIAN MEALWITH A LITTLE SHREDDED ITALIAN STYLE CHEESE ON TOP OR AS A SIDE DISH WITH BEEF, PORK OR POULTRY. IT WOULD ALSO BE GREAT WITH SOME HOT TURKEY SAUSAGE!
I SERVED IT WITH A HAM I GOT AS A DEAL TO HAVE WITH COMPANY AND I ALWAYS SERVE A BIG FRESH SALAD WITH MY MEAL.